Baked Halibut with Chimichurri

1. Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for the halibut. Pat the halibut dry with paper towels and season with salt.

2. Marinate

For the chimichurri, combine parsley, dill, chives, mint, oregano, thyme, chopped shallot, anchovy, lemon zest, microplaned garlic, crushed chili and black pepper in a food processor. Pulse until herbs are finely chopped. With the machine running, add the red wine vinegar and stream in the olive oil until the mixture emulsifies and becomes sauce-like. Taste the chimichurri and adjust the seasoning to your preference. The sauce should be tangy with a slight kick. Place the fish in a container and coat well with the marinade. Place it in the fridge and mariante for at least an hour or overnight.

3. Bake

Remove the halibut fillets from the marinade and place them on the prepared baking sheet. Slide them into the oven and bake for 8-10 minutes, or until the fish is flaky and opaque throughout. Check for doneness by gently prodding the fillets with a fork; they should easily flake away. Use visual cues rather than time alone to determine doneness, as oven temperatures may vary.

4. Finishing Ingredients

Once the halibut is perfectly baked, let it rest for a couple of minutes before plating. This allows the juices to redistribute, ensuring a moist bite. Generously spoon the chimichurri over the warm halibut fillets. The residual heat from the fish will help to awaken the flavors in the sauce. Serve immediately with lemon wedges, while the colors are vibrant, and the flavors are at their peak.